Description
Soft cheese tortellini tossed with crisp veggies, salami, mozzarella, and a zesty Italian vinaigrette—this easy make-ahead pasta salad is perfect for potlucks, parties, or a light summer meal.
Ingredients
- 1 (20 oz) bag refrigerated cheese tortellini
- 9 oz hard salami, cubed
- 2 cups cherry tomatoes, halved
- 1 cup bell pepper, chopped (any color)
- 1 (6 oz) can sliced black olives, drained
- 8 oz mozzarella pearls
- 1/3 cup fresh basil leaves, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup parmesan cheese, shredded or grated (optional)
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 tbsp Italian seasoning
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
1. Whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper to make the vinaigrette. Refrigerate until ready to use.
2. Cook tortellini according to package directions. Drain and rinse under cool water, then let cool completely.
3. In a large bowl, combine cooled tortellini, salami, cherry tomatoes, bell pepper, black olives, mozzarella pearls, basil, and red onion.
4. Pour desired amount of vinaigrette over the salad and toss until evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, toss again and top with parmesan cheese if desired.
Notes
Adjust ingredient amounts to your personal preference.
Whisk or shake the vinaigrette again before adding to the salad.
Best served chilled and can be made ahead for convenience.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg